Chicken Parmesan Florentine

When Susan came over yesterday, besides those two delicious cookies, she also brought fresh pasta sauce. The provenance escapes me right now, but I believe it comes from a restaurant in New Mexico. One of the many fun things about having friends who love different foods is being able to share those esoteric foods and ideas. They don’t look at you like you’re weird when you have otherwise unheard of ingredients in your cupboard. We’re planning a Fante’s / Italian Market trek for the early Spring to show her the local fauna and flora. It will be the perfect time to get out and about – and I already know we need things…

The pasta sauce was really good – tomatoey and peppery – with a really nice balance of flavor. Sadly, I don’t have a recipe for it – but suffice to say it was good.

I used it to make a simple chicken parmesan – breaded chicken cutlets, sauce and cheese – set upon spinach sautéed with onions and garlic. On the side was a small portion of Victor’s homemade gnocchi.